2 Reviews

Loved it! Made with a lattice top, and it looked (and tasted) so lovely. My raspberries came sweetened. Check your edges at 20 minutes- they'll probably need to be covered with foil at this point. Let sit several hours until completely cool before cutting, and you'll be rewarded with perfect slices that hold their shape. 40 minutes was a good bake time for me.

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BerrySweet February 16, 2009

i loved this! i used fresh raspberries and rhubarb, omitted the cornstarch and almond extract (since i didnt have any) and upped the tapioca to 5 tablespoons. i also did a lattice topping like suggested. it turned out wonderful! cannot wait to make this again.

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groovey blonde July 23, 2008
Raspberry Rhubarb Pie